Zappa Family Spaghetti and Meatballs: A Taste of Sunday Supper

There are certain aromas that instantly transport you back in time, conjuring vivid memories of childhood kitchens and the comforting embrace of family. For me, the scent of slow-simmering tomato sauce, rich with the promise of tender meatballs, is one such potent trigger. It’s the smell of my best friend Marco’s house, a place where Sunday afternoons meant more than just a meal; they were an immersion into a culinary tradition passed down through generations. His parents, who had lovingly emigrated from Italy, would welcome me into their bustling kitchen, a place where love was kneaded into every ball of dough and simmered into every pot. The spaghetti and meatballs they served wasn’t just food; it was an edible hug, a testament to a heritage celebrated with every forkful.

Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 3 hours 45 minutes
• Total Time: 4 hours 30 minutes
• Servings: 6-8
• Yield: Enough sauce and meatballs for 6-8 servings
• Dietary Type: Not specified

Ingredients

For the Sauce

• Salt and pepper to taste
• 1 lb pork neck bones or 1 lb pork chop
• 1 lb blade steaks or 1 lb beef brisket
• 3 tablespoons olive oil, divided
• 3/4 cup chopped onion
• 2 garlic cloves, minced
• 1 (6 ounce) can tomato paste
• 1 teaspoon dried oregano
• 1 tablespoon dried basil
• 1 teaspoon dried red pepper flakes
• 1 1/2 teaspoons kosher salt
• 1 bay leaf
• 1 (28 ounce) can crushed tomatoes, preferably Italian
• 1 (28 ounce) can tomato sauce
• 1/2 teaspoon sugar
• 2 tablespoons fresh parsley, roughly chopped
• 2 large pickled pepperoncini peppers
• 4 1/2 cups water (as specified in instructions)

For the Meatballs

• 2 lbs ground beef
• 1 cup fresh breadcrumbs (or 4 slices of white bread torn into small pieces and soaked in 1/2 cup buttermilk for 10 minutes to form a paste)
• 1/2 cup finely grated Parmesan cheese
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh parsley
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/8 teaspoon ground cayenne pepper
• 2 garlic cloves, minced
• 2 eggs
• 3 tablespoons olive oil (for browning)

Equipment Needed

• Large bowl
• Large, heavy pot or Dutch oven
• Platter
• Measuring cups and spoons
• Knife and cutting board
• Spatula or wooden spoon
• Colander (for draining spaghetti)

Instructions

The journey to the Zappa Family Spaghetti and Meatballs begins with the foundation of any great sauce: building layers of flavor. This recipe calls for a slow and steady approach, allowing the meats to tenderize and the tomato base to deepen and meld into a rich, comforting elixir.

Preparing the Meatballs

1. In a large bowl, combine all the meatball ingredients – ground beef, fresh breadcrumbs (or your homemade buttermilk paste), Parmesan cheese, chopped fresh basil, chopped fresh parsley, kosher salt, black pepper, ground cayenne pepper, minced garlic cloves, and eggs. Mix these ingredients together by hand, using a light touch. The key here is not to overwork the mixture, which can lead to tough meatballs.
2. Take a portion of the meat mixture in your hand. Gently roll between your palms to form a ball that is firmly packed but not compressed. Aim for each meatball to be about 2 inches in diameter. Repeat this process until all the meat mixture is used.

Browning the Meatballs

1. In a large, heavy pot or Dutch oven, heat 3 tablespoons of olive oil over medium-high heat.
2. Once the oil shimmers, carefully add the meatballs in batches. It’s crucial not to crowd the pot, as this will steam the meatballs instead of browning them, and they are more likely to break apart.
3. Brown the meatballs well on their bottoms before attempting to turn them. Continue cooking, turning occasionally, until they are browned all over.
4. As each batch is finished, remove the meatballs to a plate. Let them cool slightly. Once cooled, cover them and refrigerate until needed later in the cooking process.

Building the Sauce

1. Sprinkle salt and pepper all over the pork neck bones (or pork chop) and blade steaks (or beef brisket).
2. Place the same large, heavy pot (you can use the one you browned the meatballs in, utilizing the rendered fat) over medium-high heat. If it seems dry, add the remaining 3 tablespoons of olive oil.
3. Add the pork and beef to the hot pot and brown the meat. Remove the browned meat to a platter.
4. Turn the heat under the pot down to medium. Add the chopped onion and cook for 3 minutes, stirring occasionally.
5. Add the minced garlic cloves and cook for 2 minutes longer, until fragrant.
6. Add the tomato paste and stir it into the onion and garlic mixture. Cook until it absorbs the fat in the pan, which helps to deepen its flavor.
7. Stir in the dried oregano, dried basil, dried red pepper flakes, kosher salt, and bay leaf, stirring to combine all these aromatic elements.
8. Pour in the crushed tomatoes and the tomato sauce. Add 4 1/2 cups of water. Stir in the sugar, chopped fresh parsley, and the pickled pepperoncini peppers.
9. Return the browned meats to the pot, along with any juices that have accumulated on the platter.
10. Bring the sauce to a gentle boil. Once it reaches a boil, turn the heat down to a simmer.
11. Partly cover the pot and let the sauce simmer for at least 2 1/2 hours, or even longer. Stir regularly to prevent sticking and ensure even cooking. The longer it simmers, the more the flavors will meld and the meats will become exceptionally tender.

Finishing the Dish

1. About 20 minutes before you plan to serve, add the browned meatballs back into the simmering sauce. Allow them to heat through and absorb the delicious flavors of the sauce.
2. While the meatballs are finishing in the sauce, boil the spaghetti according to the package directions.
3. Drain the spaghetti well. Return the drained spaghetti to the cooking pan.
4. Add 3 cups of the sauce to the cooked spaghetti. Toss the pasta in the pan with the sauce for about a minute, ensuring each strand is beautifully coated.
5. Transfer the sauced spaghetti to a large serving platter.
6. Pour 2 more cups of sauce over the spaghetti on the platter.
7. Arrange the cooked meat and meatballs on top of the pasta. If you have any larger pieces of the browned brisket or pork, slice them before placing them on top for easier serving.
8. Serve the remaining sauce in bowls alongside the pasta, with extra Parmesan cheese for sprinkling.

Expert Tips & Tricks

• Don’t Rush the Simmer: The extended simmering time is crucial for both tenderizing the meats and developing the depth of flavor in the sauce. If you have the time, letting it simmer for 3-4 hours will yield even more incredible results.
• Meatball Texture is Key: A light touch when mixing the meatball ingredients is paramount. Overmixing develops gluten in the breadcrumbs and toughens the meat, resulting in dense meatballs.
• Embrace the Fat: Don’t shy away from browning the meats and meatballs in their own rendered fat. This is where a significant portion of the flavor comes from. If you’ve skimmed too much fat from the pot, a tablespoon or two of good quality olive oil will suffice.
• The Pepperoncini Punch: The pickled pepperoncini peppers are a secret weapon in this sauce. They add a subtle tang and a hint of brine that cuts through the richness and brightens the overall flavor profile. Don’t skip them!
• Sauce Consistency: As noted by the recipe’s origin, this sauce is intended to be on the thinner side, which is traditional for many Italian-American home cooks. If you prefer a thicker sauce, you can reduce the amount of water added (start with 3 cups and add more as needed) or, after the sauce has simmered, remove the meats and meatballs and let the sauce simmer uncovered for a bit longer to reduce.

Serving & Storage Suggestions

This Zappa Family Spaghetti and Meatballs is best served piping hot, allowing the aromas to fill the room before the first bite. Arrange the sauced spaghetti on a large platter, top generously with the meatballs and tender chunks of meat, and ladle extra sauce into bowls for those who want more of that glorious red sauce. A sprinkle of freshly grated Parmesan cheese is the perfect finishing touch.

Leftovers are a true gift. Once cooled, store any remaining spaghetti and meatballs in an airtight container in the refrigerator for up to 3 days. The flavors often meld and deepen overnight, making leftovers just as delicious, if not more so. To reheat, gently warm the spaghetti and meatballs in a saucepan over low heat, adding a splash of water or extra sauce if it seems a bit dry. Alternatively, you can reheat individual portions in the microwave.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1008.8 kcal
Calories from Fat	578 kcal	57%
Total Fat	64.3 g	98%
Saturated Fat	20.8 g	104%
Cholesterol	282.6 mg	94%
Sodium	2619.3 mg	109%
Total Carbohydrate	40.6 g	13%
Dietary Fiber	7.5 g	30%
Sugars	12.5 g	49%
Protein	69.4 g	138%

Note: Nutritional information is an estimate and can vary based on specific ingredients used.

Variations & Substitutions

While this recipe is a beautiful homage to a classic, it’s always fun to explore variations. For a richer sauce base, you could add a splash of red wine along with the water. If you find pork neck bones difficult to source, pork shoulder or even a good quality pork butt would also work well for browning and simmering in the sauce. For a lighter meatball, consider using a combination of ground beef and ground veal or even ground turkey. And for those seeking a gluten-free option, simply ensure your breadcrumbs are gluten-free or use a gluten-free bread for the paste.

FAQs

Q: Why does this recipe call for both pork and beef in the sauce?
A: The combination of pork and beef provides a more complex and richer flavor profile. Pork adds a certain tenderness and a subtle sweetness, while beef contributes a deeper, more robust essence to the sauce.

Q: Can I make the meatballs ahead of time?
A: Yes, you can prepare the meatballs up to a day in advance. Store them uncooked in the refrigerator and brown them just before adding them to the sauce.

Q: Is the thinner sauce consistency intentional?
A: Yes, this recipe is designed to have a thinner sauce, which is characteristic of many traditional Italian-American Sunday sauces. The meats simmer directly in the sauce, contributing moisture and flavor, leading to a less viscous consistency.

Q: What type of tomatoes are best for this sauce?
A: The recipe specifies crushed tomatoes, preferably Italian. San Marzano tomatoes are often considered the gold standard for their sweet, less acidic flavor and meaty texture.

Q: How important are the pickled pepperoncini peppers?
A: They are an important element that adds a unique tang and brightness to the sauce, balancing the richness of the meats and tomatoes. While you could omit them, they contribute a distinctive characteristic to this particular recipe.

Final Thoughts

This Zappa Family Spaghetti and Meatballs is more than just a recipe; it’s an invitation to create lasting memories around the dinner table. It’s a testament to the power of slow cooking, simple ingredients, and the love that goes into preparing a meal for family and friends. So, gather your loved ones, put on some good music, and let the comforting aromas of this classic dish fill your home. Serve it with a crusty loaf of bread for soaking up every last drop of that glorious sauce, and perhaps a robust red wine like a Chianti. Enjoy the journey, and savor every delicious bite.